1.Mix up a fresh batch of Custom Ice according to the package but with the paddle attachment of your mixer. After 4 minutes of mixing, slowly add your 4 oz. of cocoa powder. Sift if needed.
2.Trim the tops of 3 chocolate layers and set aside.
1.Place the first layer on your turntable. Then using a pastry bag and a speed ice tip, pipe a layer of chocolate Custom Ice on top of the first layer. Repeat action with the second layer.
2.Base ice the entire cake with chocolate Custom Ice and comb the sides of the cake to create texture.
1.Dust the top of the cake with cocoa powder. Then pipe large rosettes using a Russian Ball decorating tip.
2.Coat the bottom edge of the cakes with dark chocolate shavings.
3.Finish by garnishing the cake with chocolate decorations.
Custom Ice uses a 2-1 ratio with the powdered sugar.